Tomato Tartlets with Puff Pastry (Printable)

Buttery pastry shells topped with tomatoes, goat cheese, and fresh herbs

# What You Need:

→ Puff Pastry Base

01 - 1 sheet all-butter puff pastry (approximately 9 oz), thawed if frozen

→ Cheese Layer

02 - 3.5 oz goat cheese, softened (ricotta or feta may be substituted)
03 - 1 oz grated Parmesan cheese

→ Vegetables

04 - 3 medium ripe tomatoes, thinly sliced
05 - 1 small red onion, thinly sliced (optional)

→ Herbs & Seasonings

06 - 2 tbsp fresh basil leaves, chopped (extra reserved for garnish)
07 - 1 tbsp fresh thyme leaves
08 - 1 tbsp olive oil
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

→ Egg Wash

11 - 1 egg, beaten

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll puff pastry on lightly floured surface to smooth seams. Cut into 6 equal rectangles or circles and arrange on prepared baking sheet.
03 - Lightly score a 1/2-inch border around each tartlet without cutting through completely. Prick centers with fork to prevent puffing.
04 - Spread thin layer of goat cheese inside scored borders. Sprinkle evenly with grated Parmesan.
05 - Layer tomato slices and red onion over cheese base. Drizzle with olive oil and distribute basil and thyme. Season with salt and pepper.
06 - Brush pastry borders with beaten egg for golden finish.
07 - Bake for 20 to 25 minutes until pastry is puffed and deeply golden with tomatoes slightly caramelized.
08 - Cool briefly on baking sheet. Garnish with reserved basil and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • They transform ordinary ingredients into something that feels like a fancy French bistro treat
  • The combination of warm flaky pastry with cool creamy cheese and bright tomatoes hits every craving
02 -
  • Drawing liquid from the tomatoes beforehand is the difference between perfect and disappointingly soggy tartlets
  • Work quickly once the pastry is rolled to keep it cold, which ensures maximum puff in the oven
03 -
  • Use a serrated knife to slice tomatoes without crushing them and losing those precious juices
  • Let the tartlets rest for at least 5 minutes after baking so the cheese sets slightly

Go Back